Method for producing an acidified milk product

a technology of acidification and milk product, applied in the direction of acyltransferases, enzymology, transferases, etc., can solve the problem of significant increase in the fermentation time of the fermented milk product, and achieve the effect of reducing the fermentation tim

Inactive Publication Date: 2012-01-26
NOVOZYMES AS
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006]The present inventors have surprisingly found that the fermentation time for a milk product wherein the milk substrate has been treated with a transglutaminase enzyme can be reduced significantly by adjusting the process and / or by adding specific ingredients to the milk substrate. This is especially surprising, because whereas it is known that some ingredients have a fermentation speed enhancing effect in fermentations of a milk substrate not treated with TGase, the present inventors have identified specific ingredients which can decrease the fermentation time significantly more for TGase treated milks than for the non-treated milks.
[0009]Furthermore, the present inventors have found that adding TGase after the bacterial culture (ie after the fermentation has started) can significantly decrease fermentation time of TGase treated milk. Consequently, in another aspect, the present invention relates to a method for producing an acidified milk product, said method comprising:a) providing a milk substrate;b) treating the milk substrate with an enzyme having transglutaminase activity; andc) fermenting the milk substrate with a microorganism;wherein step b) is performed during or after step c).
[0011]In a last aspect, the present invention relates to the use of a protein hydrolyzate as defined herein, and / or the protease as defined herein, in the fermentation of a milk substrate treated with transglutaminase, e.g. the use of a protein hydrolyzate as defined herein for decreasing the fermentation time of a milk substrate treated with transglutaminase.

Problems solved by technology

However, there are also problems associated with the use of TGase, one of the main problems being that it significantly increases the fermentation time of the fermented milk product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

Comparison of Three Different TGases

[0079]Milk: Arla express skimmed milk obtained from supermarket (Bagsvaerd, Denmark) was used. The milk was incubated at 95° C. for 5 min before use.

[0080]Sugar solutions: 18% sucrose, 20 mM Lactic acid, pH 4.0.

[0081]Enzyme: Purified Streptomyces Mobaraensis (SM) TGase 25 mg / ml, Streptomyces Lydicus (SL) TGase 28 mg / ml and Phytophthora cactorum (PC) 6 mg / ml was diluted to give the final concentrations indicated in the Table.

Procedure

[0082]375 ul milk was transferred to 2 ml eppendorf tube. 30 ul Enzyme or water (control) was added, hereafter incubation was performed for 120 min at 40° C. The solution was incubated at 85° C. for 30 min in a water bath and hereafter incubated at 43° C. (water bath) for 10 min with mixing (1000 rpm) in an Eppendorf Thermomixer.

[0083]45 ul 4 U / I YF-3331 (mixed strain culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus from Chr. Hansen A / S, Denmark) solubilised in milk was adde...

example 2

[0085]Skimmed milk (Arla Express, Arla Foods, DK) was added the following ingredients in the concentrations given in Table 1:[0086]NZ Case (Sigma C1026-054K0045) (Casein hydrolyzate)[0087]Potato peptones (Fluka 83059 (Peptones from potato)1350124 41208166)[0088]Yeast extract (Oxoid LP0021)[0089]Maxicurd (MC 3608, DSM) (Protein hydrolyzate).

[0090]The milk mix was then pasteurized at 90 C for 20 min and cooled to 43 C and 30 U / g (Units per gram milk protein) TGase from S. mobaraensis (Novozymes, Bagsvaerd, Denmark) was added to one of each of the blends, whereas another of each of the blends was not added TGase (and served as control). All milks were added 0.02% of a yoghurt culture (YF-3331, Chr. Hansen). pH during the fermentation at 43 C was followed using a Cinac system, and fermentation time to reach pH 4.2 was noted.

TABLE 1Fermentation Decrease intime to pHfermentationTreatment4.2 (min)time (%)No TGase368NATGase564NA0.25% NZ case372  10.25% NZ case + TGase376−33 0.1% Potato pept...

example 3

[0092]Skimmed milk (Arla Express, Arla Foods, Denmark) was pasteurized at 90 C for 20 min, cooled 10 to 43 C and varying dosages of TGase from S. mobaraensis (Novozymes, Bagsvaerd, Denmark) (according to Table 2) were added to the skim milk either immediately together with the yoghurt culture (0.02% YF-3331, Chr. Hansen) or at a certain time (according to Table 2) after addition of the yoghurt culture. The milk was then incubated at 43 C and pH during the fermentation was followed using a Cinac system, and fermentation time to pH 4.2 was noted.

Delay time TGaseTGasebefore addingTime to Sample(U / g)(mg)TGase (min)pH 4.2 (min)1 0.0000376210.001500540330.0050002000410.0015060460530.0050060532610.0015075404730.0050075408

[0093]As shown in Table 2 the increase in fermentation time caused by TGase is clearly dosages dependent, but surprisingly it significantly decreased the delay in fermentation time when TGase was added after the yoghurt culture. As shown the relative improvement (decrease)...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a method for producing an acidified milk product using an enzyme having transglutammase activity.

Description

FIELD OF INVENTION[0001]The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.BACKGROUND OF INVENTION[0002]The market for acidified milk products, which includes fermented milk drinks and liquid yoghurt, is increasing worldwide and there is an interest in improving the quality and economics of this product. Acidified milk drinks are generally produced by mixing acidified milk with a sugar syrup solution, and subjecting the mixture to a homogenization treatment. Acidification may take place through addition of a chemical, such as glucono delta-lactone (GDL) or lactobionic acid (LBA), or it may be caused by fermentation of the milk with lactic acid bacteria.[0003]The use of enzymes having transglutaminase activity for modification of food proteins, including dairy proteins, is known in the prior art. For instance, JP2835940-B2 describes manufacturing of a milk protein containing acid beverage, and shows that ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23C17/02
CPCA23C9/1209A23C9/1216A23Y2220/00A23C9/1322C12Y203/02013A23C9/1275A23V2400/11
InventorQVIST, KARSTEN BRUUNTAMS, JEPPE WEGNERFAERGEMAND, METTEGARRIGUES, CHRISTELMUNK NIELSEN, PER
OwnerNOVOZYMES AS